My name is Stacey Givens and I am the owner of The Side Yard Farm & Kitchen in Portland, OR. We are an urban farm, supper club and catering company located in the heart of the NE Cully Neighborhood. Since 2009 we have provided local restaurants with organic produce and the community with food, education and opportunity.
From the beginning, our goal has always been to connect people to their food and each other. Whether it's a Sunday brunch at the farm, a supper, cooking class, grief group, bike in movie night or just to come and get dirty with us, our farm gate is always open. At our farm there is a sense of belonging, support and being part of something that is bigger than oneself. Side Yard Farm would not be where it's at today without our community. To celebrate our 10th season of food, connection and the seed to plate movement, The Side Yard Farm & Kitchen is expanding to build a Community Supported Kitchen (CSK), less than a mile from the farm!
From Community Supported Agriculture to a Community Supported Kitchen
Think of a CSK the same way you think of a CSA: A local food system that deeply connects producers and consumers. Our CSK is dedicated to culinary entrepreneurs that seek to improve the transparency of food from 'seed to plate', and consumers who believe in supporting local food cultivation and production.
Our food philosophy on the farm is 'seed to plate', pushing the needle beyond the farm to table movement. Throughout our 10 years of seeding up beds, nurturing each plant, harvesting, cooking and bringing something beautiful to your plate, our style is all about whole plant cooking –– using every part of the plant –– seeds, flowers, buds, leaves, roots and stems.
The kitchen plays an instrumental role in our process, filling the space in between what happens on the farm to what you see on your plate or in the market. We have been searching for a suitable kitchen for more than 5 years to allow growth in a shared space with other like-minded culinary entrepreneurs. When we heard that a spot was opening up right down the street from the farm, we grew excited about the possibility of building deeper connections through education and visibility of hyperlocal farming and sourcing. The CSK will exist to provide other local businesses with a holistic model that prioritizes the flow of local produce from the farm to the kitchen to the consumer.
So the journey begins! We are turning to you, our community, to infuse $50,000 into the project, allowing us to purchase and install necessary commercial equipment to operate the CSK.
Our CSK mission is to help entrepreneurs grow their food business in a professional and collaborative environment. We will offer hourly and monthly rates to artisans of all kinds: caterers, small-scale producers, food carts, farmers, culinary instructors, bakers, food photographers or qualified entities needing a licensed kitchen.
The Kitchen is 2400 sq. feet located within the old Delphina's Bakery space on NE 42nd Ave. The lot and space will be part of a larger food hub and we are excited to work with the other businesses in the building. The kitchen will be open 24/7 with secured access to a fully equipped, licensed, commercial food production space with ample opportunities for collaboration. Pay scales will be designed to fit the needs of different income levels or hours needed.
With your support, we can transform a portion of a vacant building into a sustainable and efficient commissary kitchen for small-scale food businesses. While this is a big risk for us, we wouldn't do it if we didn’t believe in the power of community and need to create visibility for the seed to plate movement via commercial kitchen space in Portland. Check out our video, ask some questions and consider supporting SYF’s CSK this holiday season.
If you're still reading this and live in the Portland area, please come to our in-person version of this Fundraiser on December 4th at Red Sauce Pizza from 430pm-930pm!
- Design: October - December 2017
- Securing Capital: November-January 2018
- Tenant Improvements and build out: January 2018-March 2018
- Equipment Installation: March 2018
- Inspections, licensing: April 2018
- Tenant Onboarding: March -May 2018
- Grand Opening: April 2018
- Promotions and Marketing: Always!
- Utilities, including compost & fry oil disposal
- Access 24/7, 365 days a year
- Cookbook library
- Cleaning supplies and towel service
- Secure and safe exit and entry with access card system
- Loading zone right out the kitchen door
- Have orders received at the kitchen
- All members receive 10% off Side Yard Farm produce
- All members receive 10% off venue rental at Side Yard Farm: pop ups, small weddings, classes
- Large walk in freezer
- Large walk in cooler
- Filtered ice maker
- Secure dry storage units
- Double Convection Oven
- Double basket fryer Range,
- 72", 6 burners, 36" griddle, 2 ovens
- Range, 10 burners, 2 ovens
- 36” gas grill
- Salad Spinners
- 20 qt Hobart mixer
- 2 Kitchen-aid mixers with attachments for pasta, sausage stuffing/grinding, ice cream maker
- 1 R2 Robot-Coupe Food Processors
- Speed Racks and sheet trays for cold storage and transport
- Large pots and pans
- Hotel pans, sheet trays, colanders, ricer
- Digital scales
- Cutting boards
- Large and small immersion blender
- 2 Vitamix mixers
- Multiple hand sinks and prep sinks
- 2 High Temperature Sanitizing Dishwashers with drying space
- Under table and wall shelving
- 4 work stations that include (2) 6ft work/prep tables, stainless steel
- Separate baking area for pastry chefs and bread makers with separate convection oven and range
- 2 ‘power stations’ for all small appliances Vacuum sealer carts
- Smallwares library
Risks and challenges
Building out a commercial asset like a commissary kitchen is a big risk for a Seed to Plate Farmer and Chef! We are risking a lot of liability and will be putting in long days and nights to see this reality. In addition to crowdsourcing, we will be taking out a loan that we will be indebted to pay back for the next 10+ years. This is not just a project though, this is our next step in a lifelong journey and career.
With all of the challenges also come opportunities and that's why we are taking the risk. We have an amazing landlord and great local and neighborhood business support. Our experience and connections will allow us to navigate any challenges. We're seeing how our community in Portland is changing and the risks of not taking on this challenge may be greater than the risks of taking it on, so we are moving forward!
Thank you for your pledge and belief in the Side Yard Farm community and Portland's culinary entrepreneurs!Learn about accountability on Kickstarter
- (38 days)